Creamy Dill Pickle Soup (Zupa Ogórkowa)

Ingredients

• 30 g (2 tablespoons) unsalted butter
• 1 medium onion, finely chopped
• 1 medium carrot, diced small
• 2 celery stalks, diced small
• 250 g (1/2 lb) pickled gherkins, diced small
• 100 ml (1/2 cup) pickle juice
• 450 g (1 lb ) potatoes, peeled and cut into 1-inch cubes
• 1.25 litres (5 cups) vegetable stock
• 200 ml (1 cup) sour cream
• 30 g (1/2 cup) fresh dill, chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. 1

   In a large pot or Dutch oven, melt...: In a large pot or Dutch oven, melt the butter over medium heat and add the onion, carrot and celery stalks. Cook for 5-6 minutes until the veggies soften slightly.

2. 2

   Stir in the pickled gherkins, pickle juice, potatoes...: Stir in the pickled gherkins, pickle juice, potatoes amd vegetable stock. Bring to a boil, then lower the heat and simmer for 20 minutes or until the potatoes are fork-tender.

3. 3

   Mix a ladle of soup in the sour...: Mix a ladle of soup in the sour cream to temper it, then whisk this mixture in the soup. Stir in the fresh dill and season to taste.

4. 4

   Serve with extra fresh dill, sliced dill pickles...: Serve with extra fresh dill, sliced dill pickles and rye bread (or your favourite crusty bread).